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Through this nutrition activity (page 5 of the PDF), learners will understand—and probably be surprised by—how big serving sizes of various foods should be.

Use this activity to build division and number sense into any snack time or whenever there is a limited set of things to share among a group: If we deal these out, could everyone get two pieces?

In this activity, learners explore atoms as the smallest building blocks of matter. With adult help, learners start by dividing play dough in half, over and over again.

In this activity, learners will conduct an experiment to discover methods of reventing foot mold growth on food.

In this tasty activity, learners make their own ice cream any day of the year in an exploration of heat and cold. Highlights include freezing and melting and the transition from liquid to solid.

In this activity, learners explore static electricity and electrical charges while experimenting with an inflated balloon, unflavored gelatin powder, and a wool sweater.

In this activity, learners mix water, cooking oil, and liquid food coloring to create beautiful colored designs in a cup. Use this activity to explore liquid density and solubility.

In this delicious activity, learners get to make, taste-test and compare their own "brands" of homemade strawberry ice cream.

In this activity (on page 2 of the PDF), learners make a plastic protein polymer from milk. Adding vinegar to milk causes the protein casein to solidify or curdle.

In this hands-on activity (on page 2 of the PDF), learners experiment with lemon juice and paper to create a message that can only be revealed using chemistry.

In this yummy chemistry activity which requires adult supervision, learners use sugar and water to explore how crystals form.

In this activity (located on page 5 of PDF), learners work in groups to create dig sites for display.

In this activity, learners explore cooked chicken wings and identify the various parts including: bones (radius, ulna, humerus, shoulder joint, elbow joint), tendons, and cartilage.

In this activity (on pages 11-14 of PDF), learners cut out pictures from magazines of foods that help make bones strong and glue the pictures to a paper bone.

In this nutrition activity (page 3 of the PDF), learners will record their food consumption for one day, and then evaluate how their actual diet matched up with the recommended diet.

In this quick activity, learners break the tension that happens when water develops a "skin." Learners use water, pepper and some soap to discover the wonders of surface tension—the force that attract

Learners observe the outside and inside of raw chicken eggs, record descriptions, and hypothesize what will happen when a facilitator drops an egg on the floor.

In this activity, learners use their senses to collect information about a fruit and record their findings in a Science Journal.

In this fascinating and fun experiment, learners use chemistry to identify a mystery powder and to solve a "crime," a process similar to that used by real forensic scientists.

In this activity (2nd activity on the page), learners explore how the nose is responsible for part of the flavor we taste in food.